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Cottage Cheesecake

Cheesecake is so delicious. I've always wanted to make it, but since my husband detests cream cheese more than just about every other food that exists I've stuck to other options. A few months ago I learned you can cream cottage cheese and use it as a cream cheese substitute, and I made Stuffed Maple Syrup Biscuits that came out great. I've had this cheesecake made with cottage cheese recipe saved for a while, and finally decided to give it a shot.To make the graham cracker crust, I decided to use my blender since that's the tool called for make the pie filling. I crushed up about 1/3 of the package of graham crackers with my hands and put them in the blender.

After a few minutes, I had the perfect graham crumbs.

I mixed the graham cracker crumbs, melted butter, brown sugar, and cinnamon in a pie dish, then pressed the mixture into the bottom and slightly up the sides of the pie dish. I went with brown sugar instead of regular for a flavor boost.

Next I thoroughly rinsed out the blender and used it to cream the cottage cheese and other filling ingredients together until they were well blended and smooth in consistency. I poured the mixture into the pie crust and put it in the preheated oven.

I let the cake bake for 1 hour, and tested the center with a toothpick. I opened up the oven half way though to check it and it smelled amazing!

Wow! It was a lighter cake and was just the right amount of sweet. The crust was so amazing with the brown sugar and was the perfect accent for the cake. Delicious!